Chicken with Chili con Queso Cream Sauce
1 TBSP olive oil
4 boneless, skinless chicken breast halves
Salt and freshly ground black pepper to taste
1 TBSP chili powder
1 TBSP ground cumin
Chili Con Queso Cream Sauce
1 1/4 cups milk (2% milk fat or higher works ebst)
1 cup shredded Monterey Jack cheese
One 10-ounce package frozen chopped spinach, thawed, drained well, and squeezed dry
One 6-ounce jar chopped pimientos, drained
One 4-ounce can diced green chiles, drained
1. Heat the oil in a large skillet over medium-high heat. Season the chicken all over with salt and pepper. In a small bowl combine the chili powder and cumin; rub into both sides of the chicken. Add the chicken to the hot oil and cook until golden brown, about 2 minutes per side. Remove from the pan and set aside.
2. In the same pan over medium-low heat, combine the sauce ingredients. Bring to a simmer, stirring frequently and simmering until the cheese melts. Return the chicken to the pan and simmer until cooked through, 2 to 5 minutes.
We made this recipe on Sunday and it was really good. We used 2% milk and 2% milk cheese to make the sauce instead of regular cheese. My mom thought this might have prevented it from combining all the way but it was still a really good sauce anyway. I did not have any spinach so that was omitted which was greatly appreciated by Sterling. We served this over some spanish rice that I made with some tomato sauce, garlic and diced green chilis and also had tomatos, avocado, fresh salsa, sour cream and tortilla chips. I would highly recommend this meal and will be making it again. Hopefully soon! I don't have the picture handy but will add it on in a bit.
1 TBSP olive oil
4 boneless, skinless chicken breast halves
Salt and freshly ground black pepper to taste
1 TBSP chili powder
1 TBSP ground cumin
Chili Con Queso Cream Sauce
1 1/4 cups milk (2% milk fat or higher works ebst)
1 cup shredded Monterey Jack cheese
One 10-ounce package frozen chopped spinach, thawed, drained well, and squeezed dry
One 6-ounce jar chopped pimientos, drained
One 4-ounce can diced green chiles, drained
1. Heat the oil in a large skillet over medium-high heat. Season the chicken all over with salt and pepper. In a small bowl combine the chili powder and cumin; rub into both sides of the chicken. Add the chicken to the hot oil and cook until golden brown, about 2 minutes per side. Remove from the pan and set aside.
2. In the same pan over medium-low heat, combine the sauce ingredients. Bring to a simmer, stirring frequently and simmering until the cheese melts. Return the chicken to the pan and simmer until cooked through, 2 to 5 minutes.
We made this recipe on Sunday and it was really good. We used 2% milk and 2% milk cheese to make the sauce instead of regular cheese. My mom thought this might have prevented it from combining all the way but it was still a really good sauce anyway. I did not have any spinach so that was omitted which was greatly appreciated by Sterling. We served this over some spanish rice that I made with some tomato sauce, garlic and diced green chilis and also had tomatos, avocado, fresh salsa, sour cream and tortilla chips. I would highly recommend this meal and will be making it again. Hopefully soon! I don't have the picture handy but will add it on in a bit.
1 comment:
I have to agree that this was a tasty dish and made for good leftovers.
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